Roasted Pork Loin Steeped in
Mornington Goat Milk and Herbs

Ingredients:

• 1 tablespoon olive oil
• 3 lb. pork loin roast, trimmed, rolled and tied
• 2 3/4cups Mornington Whole Goat Milk, divided
• 1/2 cup finely chopped shallots
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 bay leaves
• 4 sprigs fresh Italian parsley
• 4 sprigs fresh oregano
• 4 sprigs fresh sage
• 3 tablespoons all-purpose flour

Directions:

• In a heavy pan, with a cover, just large enough to hold roast (cut roast in half if necessary), heat oil and brown roast on all sides.  
• Add 2 1/2 cups goat milk, shallots, salt, pepper, and bay leaves.  
• Tie parsley, oregano, and sage into a bundle with string and submerge in milk. 
• Bring milk to a boil, lower heat, partially cover and simmer for 1 1/2 hours.  
• Turn meat over occasionally.  Remove meat, cover and keep warm. 
• Remove bay leaves and herbs. 
• In small bowl, stir together remaining 1/4 cup goat milk and flour.  
• Stir into the herb scented milk remaining in the cooking pan and heat to thicken.  
• Slice meat and serve with sauce. 
• Makes 8 servings.

Preparation time: 15 minutes
Cooking time:  1 1/2 hours